Caramelized fennel with goat cheese

Ipstenu (Mika Epstein)

2 years ago

No, really. That’s about it. You caramelize the fennel. The biggest issue with this dish is that American vegetables are fucking huge compared to the ones I think Yotam uses in his estimates, so I’ve had to do everything by weight. With these, I got the right amount by weight, but the size meant they got ‘mostly cooked’.

I put it on a plate and decorated, which I’m incredibly lazy and tend not to do. This dish was the first time I tried really caramelizing, including making something from the fond (the stuff at the bottom of the pan).